CHAPTER XXXVII. 



RHUBARB. 



ALTHOUGH not a fruit, this " pie plant," as the Americans 

 style it, can be grown profitably around nearly all large 

 towns. It is frequently forced in the north by means of 

 steam, a very large industry being introduced the past 

 ten or fifteen years about Leeds, and other towns where 

 there is any steam power available. Hhubarb is also 

 widely cultivated near London, in the open fields. 



The plants are subject to no enemies, and after the 

 first year good crops are pulled every season during the 

 spring, and occasionally in autumn for wine and jam. 



The best varieties are Prince Albert, Yictoria, Stott's 

 Monarch, St. Martin's, Champagne, and Linnaeus (the 

 latter is best for flavour) . 



It thrives best in rich marsh lands, although witli 

 liberal dressings of manure it will do well in any good 

 garden ground. Long stable manure is applied in 

 small heaps to each root about February, which fertilizes 

 the plants, and also protects the young stalks from wind 

 and frost, and gently forces the crop. 



When forced by hot steam pipes, rhubarb realizes 

 occasionally 50 to 60 per acre; it pays well for 

 liquid manure in the growing season, and is quite a safe 

 cottager's product; although, when apples and other 

 fruits are plentiful^ it cannot be recommended for food. 



